There is this little hole-in-the-wall bar that serves the most incredible corned beef. It almost pained me at the time, but I pulled some of the corned beef off of my Reuben (and yes, it is one of the best Ruben’s I’ve ever eaten) for the munchkin to eat for dinner. She didn’t find it so incredible. So I did the mom thing and put it in a tupperware thinking I’d feed it to the hub the next day. Don’t shake your head – all the other moms out there have done this too 🙂 We just hate wasting food! Anyway, I was staring in the fridge on Saturday morning, looking for inspiration, and saw all these tupperwares of food that have been refused by the munchkin and realized I was halfway to a corned beef hash. So I tossed it all in a skillet and had a very lovely, very tasty, very thrifty Saturday morning breakfast. And oddly enough, the munchkin thoroughly enjoyed second chance corned beef 🙂
Corned Beef Hash with Scrambled Eggs Prep time 10 min; Cook time 15 min
1/2 onion, chopped coarsely
2-3 mushrooms, sliced thickly
1/2 cup left over french fries, chopped coarsely
1/2 cup corned beef, chopped
3 eggs
Tabasco to taste
2-3 tbsp butter
Salt and pepper to taste
Saute the onion and mushrooms in butter in a large skillet. Cook over medium-high heat until they are browned. Do not season with salt. Salt will draw water from the mushrooms and they will not brown properly. Add a little more butter and the chopped french fries. Left over diced baked potato will probably work as well. Cover with foil and add a weight (like a sandwich press or a heavy skillet) to the potato mixture for several minutes or until the potatoes are browned. Flip and repeat. Add the corned beef and push the mixture to the edge of the skillet.
Add the last of the butter to the empty spot in the skillet. Crack the eggs into the butter and sprinkle with Tabasco to taste. Scramble until soft set, then fold into the hash. Heat until eggs are cooked through. Season with salt and pepper to taste.
Yield 2 servings
Come sit at my table... 